When it comes to chicken, thighs are where it’s at. They have the most flavor and are the easiest to cook. The skin gets super crispy and the cooking time is much more forgiving than breasts. This recipe couldn’t get any easier and produces chicken thighs with crispy skin, absolutely delicious fingerling potatoes that cook in a natural sauce that is formed with the juices from the chicken. Thyme and shallots are added for even more aromatic flavors.
These are some beautiful little Ruby Crescent Fingerling Potatoes from Weiser Family Farms that I picked up from Specialty Produce in San Diego. Simply place the potatoes and shallots in a shallow roasting pan and drizzle with olive oil, thyme and season well with kosher salt + freshly ground pepper.
Season the chicken on both sides and place right on top of the potatoes. Bake at a high temperature get the skin super crispy, then lower down to 350 for the remaining cook time until the chicken is cooked through.
Place the potatoes on the plate with a chicken thigh or two, then drizzle some of the natural sauce over the top.
Easy Chicken Thighs + Fingerling PotatoesPrint Pin Rate
- 1 shallot sliced
- 3/4 lb fingerling potatoes
- 3 sprigs thyme stems removed
- 2 to 4 skin on chicken thighs
- olive oil
- salt + pepper
- Pre-heat oven to 450 degrees on convection.
- Place the potatoes and sliced shallots in a heaving roasting pan or skillet. Drizzle with olive oil, the thyme and season well with salt and freshly ground pepper. Season the chicken thighs on both sides with salt and pepper, then place on top of the potatoes.
- Bake for 20 minutes at 450, then reduce heat to 350 and continue to cook for 20 to 30 minutes more, or until the chicken is cooked through.
- Serve hot and drizzle the natural juices from the pan around the plate.